2 tablespoons chopped pecans
1 1/2 tablespoons unsalted butter
1 Granny Smith apple
1/2 red onion, sliced thin lengthwise
2 tablespoons water
1 1/2 teaspoons sugar
1/4 teaspoons salt
In a non-stick skillet sauté pecans in butter over moderately high heat, stirring, until golden and transfer with a slotted spoon to a small dish. Using the julienne blade of a hand-held slicing device or food processor cut apple, cored, and carrot into 1/8-inch julienne strips and add with onion to skillet. In the skillet sauté mixture over moderately high heat, stirring, 1 minute and stir in water, sugar, salt, and pepper to taste. Simmer slaw, covered, until carrot is just tender, 1 to 2 minutes. From Gourmet, March 1994.